2 cups sweet corn kernels (if frozen, let them thaw before using)
1 medium-small shallot or onion, minced finely
1 Tbsp olive oil
1 Tbsp grapeseed oil (or another good frying oil)
1 tsp salt
1 Tbsp chopped chives or spring onion
1/2 cup flour of choice (can be gluten-free, I usually use light spelt)
2 tsp baking powder
3 beaten eggs
1/4 cup milk
Directions
Rinse the amaranth using a very fine mesh and strain off the water. If you don't have a mesh fine enough for the tiny grains, you can skip the rinsing part, it is not essential. (Alternately, you can also soak the grains overnight, which is a good way to maximize digestibility and nutrient intake (though be aware that they will cook more quickly). Cook the amaranth on medium heat in 1 cup of water, in a small covered saucepan for about 10 minutes or until most of the water has disappeared. Remove it from the heat, but leave it covered for another 10 to 15 minutes, so it can continue absorbing water and gently finish cooking. After about 10 to 15 minutes, it should be fluffy, with a nice chew (not overcooked or mushy). Remove the lid, allow the amaranth to cool and then place in a large bowl.
In a medium skillet, sauté the minced onion or shallot in the olive oil until softened and fragrant. Add the corn kernels and salt, sauté for one more minute and remove from heat, allowing to cool for a few minutes. In a small bowl, mix the flour and baking powder together well. Add the flour mixture, corn and onion, beaten eggs, chopped chives, and milk to the amaranth. Mix everything together well, until you have a thick uniform batter. (When you cook the fritters, if you find the batter is too wet, feel free to add one or two tablespoons of flour).
Heat about one teaspoon of the grapeseed oil in a large heavy skillet on medium heat, and drop the batter in small batches (about 1/4 cup each). You should be able to cook about 3 fritters at a time. Cook them for about about 3 minutes on each side (or until deep golden on each side). Add a bit of oil to the skillet for each new batch. Serve warm. They make a delicious meal served with a dollop of tzatziki and a large green salad.
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